Hand-mixed pizza dough and hand-tossed pepperoni pizza
Brian Lagerstrom · ♥ 39.1K likes · 1.3M views · 10 min video
Timestamp
Ingredients
Method
Techniques
- 400 g warm, but not hot water
- 20 g extra virgin olive oil
- 7 g instant yeast
- 15 g salt
- 20 g sugar
- 680 g all purpose flour
In a medium bowl combine the warm water, olive oil, instant yeast, salt and sugar, then the flour.
Weighing the dough ingredients
Stir with a sturdy spoon until the flour hydrates and clumps, picking up the loose flour.
Cover with a lid and ferment on the counter for 30 minutes.
With a wet hand, pull a corner of the dough out as far as it goes without tearing and fold it back over; repeat for five or six folds.
Flip seam side down and round into a tight ball, reaching under and tucking five or six times to build tension.
- flour
Turn onto a lightly floured surface and cut into four equal pieces of about 280 grams.
Fold in the left and right sides, turn 90 degrees and fold again, flip and roll with both hands to round off and seal in tension.
- olive oil
Place on an oil-sprayed sheet tray and rest covered for 15 minutes.
Variation: refrigerate the balls covered for up to four to five days, taking them out 60 minutes before shaping; or freeze and pull 1.5 hours before, covered with a damp cloth.
After 15 to 20 minutes' rest, lift a ball with a dough scraper onto a little flour and pound it flat with the palm from about three inches to five or six.
Press in with the finger pads about half an inch from the edge to set the crust, then stretch: pull the crust out three or four inches, flip over the wrist, turn 90 degrees and flip back, about 10 times, to about 10 inches.
- semolina flour
Dust a pizza peel with semolina and lay the dough on it.
Loading the semolina-dusted peel
- basic pizza sauce
- ½ cup full fat mozzarella cheese
- pre-sliced pepperonis
Spread the pizza sauce, sprinkle about half a cup of mozzarella to the edge and add the pepperoni.
Gently stretch the last 10 to 20 percent to about 12 inches from underneath with the fingertips; shake the peel and throw semolina under if it sticks.
Bake on the pizza steel in a 550F oven about 9 to 10 minutes.
Variation: press a dough ball into a well-oiled cast iron pan to about eight inches, cover and rest 10 minutes, press to the edges, dress the same way and bake at 550F for 10 to 12 minutes.